ࡱ> u( / 00DTimes New Romaṋbbv 0b( 0DArialNew Romaṋbbv 0b( 0" DWingdingsRomaṋbbv 0b( 00DNew YorkRomaṋbbv 0b( 0 ` .  @n?" dd@  @@`` D#)U@       0@8{< 3 ʚ;2Nʚ;g4GdGdv 0bppp@ <4!d!d` 0bb<4dddd` 0bb<4BdBd` 0bb ? %l           ` f3f3` ff̙` ___` ff` 3ff3f>?" dd@,?lPd@   Z l<@ d`"  n?" dd@   @@``PR    @ ` ` p>>   8(  8^T y 8 "yZ 8 S B7 C DEHFPv @?q 6 6 n(dx  G b q %(@"B y2 8 ZG1?" 8 Tgֳgֳ ?"P  T Click to edit Master title style! ! 8 Tgֳgֳ ?"``  X* 8 Tgֳgֳ ?"`   Z* 8 Tgֳgֳ ?"`   Z*$  8 0 "  RClick to edit Master text styles Second level Third level Fourth level Fifth level!     S` 8 Hd޽h? ?8 f3f3 Soaring;    <K(  <T t < "tZ < S BsC5 DEHFPv @?3 r4 rv$[I_l3HxF 3 %(@" 2 < 3 CRENGCJRQ1? `TO`TR`TO`TRR`TRR"t < T Hgֳgֳ ?"/O H T Click to edit Master title style! ! < THgֳgֳ ?"pp  H W#Click to edit Master subtitle style$ $ < T(gֳgֳ ?"`` H X* < T1gֳgֳ ?"`  H Z*  < T6gֳgֳ ?"`   Z*` < Hd޽h? ?< f3f3f 0(    0CB7 t.PHYSICAL STATE OF INGREDIENTS IN FOOD SYSTEMS */(2-&  0HB.@ 2Food Dispersions 1. True solution 2. Colloidal dispersion 3. Emulsion 4. Foam 5. Gel Dispersions 1. Continuous phase 2. Dispersed phase May be solid, liquid, or gas. l0P2$$F" $$G"H  0޽h ? ̙33 @ 7(     0zB  True Solution The dispersion of particle < 1 nm in liquid. Examples: sugar, lactose, minerals, and vitamins. Colloidal Dispersion (SOL) Dispersion of particle sizes between 10-100 nm in liquid. Common colloids: dispersion of proteins, large molecular salts. Example: milk. l 2 &&a && H  0޽h ? ̙33 D<P'((    6B0 0 G *C  0dB0 Emulsions Liquid/liquid systems of 2 immiscible substances are called emulsion. Substances or particle size = 10-100 microns. Examples: butter (w/o), margarine (w/o), mayonnaise (o/w), salad dressing (o/w), milk (o/w), cream (o/w), and chip-dip (o/w).  2 && $ $ $ $ $ $ :2  3 Ps i :2  3 P $> :2  3 P  :2  3 Pg 1] :2   3 Ps i :2   3 P  :2   3 P  :2   3 Ps  i 4B   # P2 no 4B  # P nw 4B  # P2 j k 4B  # P& I J t 4B  # Pt I Ru 4B  # P RSh   6PB   CWater"  <ТB i=  AOil"  <4B (n  AOil"  <LB wn  AOil"  <dB =  AOil"  6TB Bp  EOil&  6B d  AH O"  6B Fz  AH O"  6B   AH O"  6B +_X  AH O"  6 B |4 u G Oil/Water"   6B V ^ G Water/Oil"   6B c  ?2"    6TB `]  ?2"  ! 6lB+ p  ?2"  " 6B+   ?2"  # 6\B @  9Oil $ BB Lu  9Oil % BxB <hu  9Oil & 6B   9Oil ' BB/ = @  9Oil ( BD  AOil"  4 <BD   AOil"  5 <GD K e AOil"  6 <KD  AOil"  7 <4ODY  AOil"  8 <LSD   AOil"  9 <dWDS  AOil"  : 6T[DD S  EWater$ ; 6h_D 4 n   EWater$@2 < C 7~ @2 = C 7 @2 > C 7 r @2 ? C 7 @2 @ C 7  A <dD;[  AOil"  B <iDW [  AOil"  C <mD J d  AOil"  D <qD Q m  AOil"  E <uD s v  AOil"  F 6yD` f EWater$ G 6}D i ? EOil& 2 H CHDENGHPHsJ."Q `Tv$M-MHD`Tv$M-MHD."$M-MHD." ! 4B I # 7 2 J CDENG 2PHJ"Q `Tnv2M?(  R  s *p  0D S EMULSIFIER , (2 &  :2  3 i+W / e@2  C i+W@2  C i+l @2  C i+  z  @2   C i+8 i @2   C i+ Yo @2   C i+ ; @2   C i+e@2   C i+1@2  C i+'-@2  C i+!@2  C i+w@2  C i+( @2  C i+w#4B  # i+4B @ # i+l"4B @ # i+hv4B  # i+b4B  # i+[ 4B  # i+ 4B  # i+T+ 4B  # i+T  6ܠD]2 SOil4  6Dp " 0 EWater$  6PD  F Mayonnaise :2  3 i+n  ;@2  C i+ @2   C i+ZC @2 ! C i+pd@2 " C i+&u@2 # C i+^@2 $ C i+ } @2 % C i+w  4B & # i+r  4B '@ # i+ 6 4B (@ # i+# 2 4B )@ # i+   4B *@ # i+  4B + # i+.@ r4B , # i+K4B - # i+rB4B . # i+ S 4B / # i+  4B 0 # i+ | 4B 1 # i+ R  2 6D v  EWater$ 3 6D  COil$ 4 6D `  E Margarine F2 5 S i+` ~ 4B 6 # o   7 6D  F Emulsifier  8 6D@ `  Z Hydrophobic 2   9 6,D8 W  V group4  : 6HDp [ Hydrophilic 2   ; 6D`  Egroup$2 < BCENG>BHvqI!JQ ]v`TC:M:M]v`TC:M:M!C:M:M!  H 4B = # i+ ! * 2 > IB ECSENG(#H SJQ `T`T E04 S`T`T E04 S E04 S  :B ? 3 $i+0 / H  0޽h ?/ <> ̙33V |VtV V(  R  s * P  0D e!CHEMICAL STRUCTURE OF EMULSIFIERS("(2!$4  # bG.B   X.B   u89.B   _x `.B   _o `.B   e f.B   kL  l.B   /l 0.B   /6 i 0.B   / 0.B   /9 l 0.B   .B   { .B    / .B    .B   + .B   "T.B   S.B   Stu.B     .B     .B     .B   7 d .B   .B   .B    2.B   { .B   { .B     .B    .B   C D ?.B   0 1 ?.B   2324  # Z  6dD[ >CH  4  #    6D =3 4  # %  6D% >CH  4  # 6  6PD6 =3 4  # 9  6lE: >CH  4  # X  6EY =3 4  # 3 Z   6 E4 ]  >CH  4  # R9 s   6ES9 s  =2 4  # 3Y M   6E4Y  R       6E4 [  I O C (CH   4   # R& `    6ES& `  =2 4   # 3F    6 !E4F  =)  4  # R_   6T%ES_  >16 4  # 3 w  6&E4 } B CH  4  # RV  6.ESV =3 .B    4  # * 4  6D4E* 0 =O  4  #  \   6 9E ^  =O  4  # /  6=E6 CN CH  4  # H   6HAEI =2 4  # /   6BE/  B CH  4  #     6JE  =2 4 ! #  `  " 6lOE u  R     # 6SER m  MO P O CH  4 $ # 3 m  % 6YE3 m  =2 4 & #  ' o ' 6]E ; k OCH O C (CH  4 ( #  : u ) 6XbE : t =2 4 * #  Z o + 6fE Z k =)  4 , # 9 u - 6 hE9 t >14 4 . # x Qo / 6oEy Wk B CH  4 0 # 0ju 1 6dtE0jt =3 .B 2  U 4 3 #  *  4 6PyE *  =O  4 5 # , *  6 6}E. *  =O  4 7 # 9  8 6`E5  >CH  4 9 # )?  : 6̂E)>  =2 4 ; #  9  < 6E~5  R     = 6E[ 5  I O C (CH   4 > #   ?  ? 6ГE  >  =2 4 @ #  6 9  A 6E 7 5  =)  4 B #  o ?  C 6HE p >  >16 4 D # U - 9  E 68EU 3 5  B CH  4 F #  G ?  G 6E G >  =3 4 H # q   I 6ȫEr   DHO CH  4 J #    K 6İE   DHO CH  4 L # 4 "  M 6,E5 #  =2 .B N  G 8qH .B O  CD.B P   .B Q  .B R  "[.B S  .B T   / .B U    .B V   Bz .B W    .B X   8q .B Y  B { .B Z   K .B [  .B \   B4 ] # N9  ^ 6@EP:  =O  4 _ #  2 ` 6E 2 >CH  4 a #  ! b 6E   =2 4 c #    d 6,E , R     e 6E   I O C (CH   4 f #  ! g 6E  =2 4 h #   i 6E  =)  4 j #   ! k 6pE   >16 4 l #    m 6`E   B CH  4 n #  ! o 68E  =3 4 p # r2  q 6Eu2  OCH O C (CH  4 r # k  s 6Ek  =2 4 t # r  u 6Eu  =)  4 v #   w 6xE  >16 4 x # r  y 6Fu  B CH  4 z #   { 64F  =3 4 | # t } 6Ft DHO CH  4 ~ # 6  6F8 =2 4  # 0    6<F3   =O  4  # gs  6hFgp =O  .B   EFf.B   EF4  # Tl &  6lF@@  pPhospholipids (Lecithin)"  4B @ # c i 4  #  ,  6"F lV I Hydrophobic" 4  #  ^  6'F  =(    6+Fp   V fat-soluble).  4  # v B  6\1F l YHydrophilic (water-soluble)"4  # z   6p6F;M QMono-0  6:FHo L Glycerides (mono-L     6@Fm P E o stearate)0 4B  # G? @  4  #  ~ : A   6GF ~ " k  I Hydrophobic" 4  #     6LF `;  I Hydrophilic" 4  #     6,PF0 +  Di-glycerides (0 $   6UF0 0  v di-stearate)" $4B  # 6 4  # <   6\F?  I Hydrophobic" 4  # <   6`F0J I Hydrophilic" 4  # '   6eF@ =  =- 4  # (    6jFU =+ H  0޽h ? ̙33: l:d:p 9(   R j s *@018 8  8 l  6rF8 O   <B m  # 100 1<B n  # 1 7X 8<B o  # 1j k<B p  # 1 j k<B q  # 1 jH k<B r  # 1 j@ k<B s # 1( ) ><B t # 1  ><B u # 1  <B v # 1  <B w  # 1P q r x  6`yF h  B O   y  6}F  b R     z  6PF 6  LC CH CH   {  6F [  =2  |  6HF 6x M O C (CH   }  6DFH[ =2  ~  6Fp6 =)     6F[ >16    6\F6 B CH     6F[ =3    6إF 0  G C CH     6ԪF ` 1 B C     6XF( >  =H     6ȲFp c  =2    6F@   =H     6F x  =O     6Fp (  >OH     6Fp 1(  >OH     6F ?  =H     6FP  >HO     6Fp   =O     6F .  >OH     6F J  =O     64Fh @  =H     6F `  =2    6(F(  4  B O     6LF(   R       6F( `  LC CH CH     6TF  =2    6F `   M O C (CH     6$H 8  =2    6H` `  =)     6H8   >16    6` H`   B CH     6 Hp   =3    6H( '  G C CH     6lH(  [  B C  <B   # 1 @ <B  # 18 9  <B  # 1H I  <B  # 1 - h <B  # 1 - h <B   # 1 <B   # 1 <B   # 1X <B   # 1x  <B   # 1 a b <B   # 1Z [    6@H j   CO CH     60"H  =2    6&H j   B CH     6+H 0  =2    6-H j  G O CH     63H  =2    6H7H j   B CH     6;H   =2    6?Hj   >OH     6HDH`  E  >CH     6HH 0 M  =2    6LH`   >CH     6QH 0  =2    6UH`M  CO CH     6$ZH r  =2    6^H M  B CH     6bH r  =2    6gH Mx  >OH  <B   # 1  <B   # 1  <B   # 1  <B   # 1 <B   # 1 <B   # 1 P <B   # 1 @ <B   # 1 @ <B   # 1 6 x <B   # 1 M<B   # 1E    6mH0L   Span 60 (sorbitan mono-stearate)$! , 4B  # 1 v 4B  # 1 X 4B  # 1j 4B  # 10 x E4B  @ # 1 >4B  @ # 1 0 4B  @ # 1 X o 4B  @ # 1c@ 4B  @ # 1  ?4B  # 18 p 8:B  3 1=x y   6lvHc  K Hydrophobic$   6H{H<  K Hydrophilic$   6H m  1Tween 60 (polyoxyalkylene sorbitan mono-stearate)$216:B  3 1   :B  3 1  P :B  3 1 PQ?  6ԅH= d  K Hydrophobic$   6GEL (2&  0 0ܱH +semi-solid state with 2 continuous phases. Continuous phase of interconnected particles and/or macro-molecules intermingled with a continuous phase of liquid phase such as water. Examples: jello, jam " 2"H 0 0޽h ? ̙33 4A(  4 4 0(H KFOOD DISPERSIONS (2&  4 0tHK ^Dispersed Continuous Name of Examples Phase Phase Dispersion Solid (S) Liquid (L) Solution, Colloidal dispersion Milk Liquid (L) Liquid (L) Emulsion French dressing Gas (G) Liquid (L) Foam Whipped topping Gas (G) Solid (S) Solid Foam Foam candy Solid (S) Gas (G) Solid Aerosol Smoke for flavoring food"_ 2N  RB 4 s *DP PH 4 0޽h ? ̙33 (    0H YSTABILITY OF A FOOD DISPERSION  (2 & "  0Hp`s  1. Dispersed particle size 2. Viscosity of continuous phase 3. Dispersed phase concentration 4. Density difference between 2 phases " 2"H  0޽h ? f3f3rD}JI"8axn 8d@qz ] Oh+'05 hp  < H T`hPowerPoint Presentation JaeHwan LeeMC:\Program Files\Microsoft Office\Templates\Presentation Designs\Soaring.pot\ David B Min19iMicrosoft PowerPointoso@ @ǡ;@gRUG3g   K& &&#TNPP2OMi & TNPP &&TNPP    && "--- $  $   $- $(( $(22( $2<<2- $<FF<- $FPPF $PZZP- $ZddZ $dnnd- $nxxn- $xx- $ $- $- $- $- $- $ $- $- $- $- $- $- $- $- $""- $",,"- $,66,- $6@@6- $@JJ@- $JTTJ- $T^^T- $^hh^- $hrrh- $r||r- $||- $- $- $- $- $- $- $- $- $- $- $- $- $- $- $- $&&- $&00&- $0::0- $:DD:- $DNND- $NXXN- $XbbX- $bllb- $lvvl~- $vvz- $w- $s- $o- $l- $h- $d- $a- $]- $Y- $W- $S- $O- $L- $  H- $  D- $  B- $ ** >- $*44*:- $4>>48- $>HH>4- $HRRH0- $R\\R.- $\ff\*- $fppf&- $pzzp#- $zz- $- $- $- $ - $- $- "--&&&&6&--&&/v- $6@@6/w- $@JJ@0y- $JTTJ1{- $T^^T2~- $^hh^3- $hrrh4- $r||r6- $||7- $9- $;- $=- $?- $ A- $!C- $"E- $#H- $%J- $&L- $'N- $(Q- $)S- $*U- $+W- $&&,Y- $&00&-Z- $0::0.\- $:DD:.]- $DNND/^- $NXXN/`- $XbbX0a- $bllb0b- $lvvl1b- $vv1c- $2d- $2d- $2e- $2e- $2e- $3f- $&&& "- &($s6Ws =p8KY%cIluqs&w8b&-&& &&-&&($s6Ws =p8KY%cIluqs&&/v- $6@@6/w- $@JJ@0y- $JTTJ1{- $T^^T2~- $^hh^3- $hrrh4- $r||r6- $||7- $9- $;- $=- $?- $ A- $!C- $"E- $#H- $%J- $&L- $'N- $(Q- $)S- $*U- $+W- $&&,Y- $&00&-Z- $0::0.\- $:DD:.]- $DNND/^- $NXXN/`- $XbbX0a- $bllb0b- $lvvl1b- $vv1c- $2d- $2d- $2e- $2e- $2e- $3f- $&- --&&&v 3f"--F%!-Z 0,X9GWh{2Rq!=Z x.=KWa>ibnrs--&&&G& - &Gy& --`(-- @Times New Roman- f.K2 Q-PHYSICAL STATE OF INGREDIENTS IN FOOD SYSTEMS        ".--ax-- f@Times New Roman- .2 Food Dispersions   . "--a-- c@Times New Roman -  a. 2 1.. a.2 True solution   . a. 2 $2.. a.%2 $Colloidal dispersion     . a. 2 N3.. a.2 NEmulsion  . a. 2 x4.. a. 2 xFoam . a. 2 5.. a. 2 Gel .@Times New Roman-  a.2  Dispersions   .---- @Times New Roman -  . 2 &1.. .2 &Continuous phase     . . 2 P2.. .2 PDispersed phase    . .32 zMay be solid, liquid, or gas.    .--"System- &TNPP & ՜.+,0@    $ On-screen ShowThe Ohio State Universityt  Times New RomanArial Wingdings New YorkSoaringPowerPoint PresentationPowerPoint PresentationPowerPoint PresentationPowerPoint PresentationPowerPoint PresentationPowerPoint PresentationPowerPoint PresentationPowerPoint PresentationPowerPoint PresentationPowerPoint PresentationPowerPoint PresentationPowerPoint PresentationPowerPoint Presentation  Fonts UsedDesign Template Slide Titles #_ David B MinDavid B Min  !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~Root EntrydO)Current UserSummaryInformation(H5PowerPoint Document(DocumentSummaryInformation8Root EntrydO)^5Vr@Current User2SummaryInformation(H5PowerPoint Document(_tianertianer